Wayne F. Lane

Naamans Street

Hope Mills, NC ****8

910-***-**** (h)

910-***-**** (c)

CAREER OBJECTIVE

With over twenty years culinary experience, I am a result oriented, accomplished Executive Chef eager to

contribute excellence to my employer using my proven detail-oriented, ability to maximize every opportunity

and to create and maintain a team work driven staff.

PROFILE

Review and analyze food and labor costs keeping within budgetary guidelines.

Designed signature gourmet dining nights.

Developed and implemented programs to ensure procurement of stock at the best price possible and with

use of my master meat cutter skills, able to buy in bulk and limit waste to maximize profit.

Maintained an accurate inventory in order to purchase or requisition of food and kitchen supplies.

Perpetual sanitation training to maintain very high standards.

Continual cross training of staff to maximize coverage and standardization of recipes to ensure

consistency.

> Developed and implemented three ala carte menus that changed quarterly and weekly specials in

conjunction with a vast variety of offerings on a banquet menu.

Dynamic communication skills with customers, staff, management and purveyors.

Assisted in the development of a new kitchen, grill and bar facilities.

Mentored via the intern/mentor programs for Fort Bragg, Fayetteville Technical Community College,

Cumberland County School System and Le Cordon Bleu School of Las Vegas.

> Taught a continuing education seminar for culinary teachers of Cumberland County Schools.

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PROFESSIONAL EXPERIENCE

Brynn Marr Hospital-Jacksonville, NC. 2021 to present

Executive chef/ director of dietary

Penick village- Southern Pines, NC

Executive chef/ Director of catering 2018 to 2021

Gates Four Golf and Country Club - Fayetteville, NC 2009 to 2018

Executive Chef

Highland Country Club- Fayetteville, NC 2006 — 2008

Executive Chef

Highland Country Club — Fayetteville, NC 1997 — 2006

Sous Chef

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